- Cooking Time: 1
- Servings: 2
- Preparation Time: 5-10
- 1/3 cup raw almond butter
- 1/4 cup coconut oil
- 2 tbsp. nama shoyu (raw soy sauce)
- 2 tbsp. agave nectar
- Juice of 1/2 a lemon
- Sprinkle of red pepper flakes
- Pad thai:
- 2 large zucchini
- 1 red bell pepper
- 1 cup snow peas
- 2 medium portobello mushrooms
- 3 green onions
- 1 cup mung bean sprouts
- Sea salt, to taste
- Raw almonds
- Fresh cilantro
- Add all the sauce ingredients to a bowl and whisk until smooth. Set aside.
- Take out another large bowl or platter for the pad thai. Peel the skin off the zucchini and discard it. Then use a vegetable peeler to shave long strips into “noodles.” Peel as many noodles as you can for each zucchini. Chop up the mushrooms, green onions, and red bell pepper into strips or bite-sized pieces and add to the bowl with the noodles. Add in the snow peas, mung bean sprouts, and a sprinkle of salt. Mix the vegetables together with tongs, then drizzle the sauce on top. I recommend pouring in a little sauce at a time and saving leftovers if you have too much.
NotesIt’s my raw version of pad thai. I used a ceramic vegetable peeler to turn zucchini into noodles and whipped up a raw version of a traditional peanut sauce using raw almond butter. My boyfriend and I munched on bowls of this pad thai while watching the latest episode of True Blood, one of my favorite shows. The pad thai is a very light dish, so you’ll probably want to pair it with something else substantial to make a meal out of it.
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